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All cocktails Honey Badger

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Honey Badger

Autumn/fall

4.4 66 ratings

Ingredients

1 sprig Rosemary sprig
1 1/2 oz Bourbon whiskey
1/2 oz Chartreuse Yellow
1/3 oz Ginger syrup
1/3 oz Honey and water syrup
2/3 oz Lemon juice
2 dash Lemon bitters

How to make

Serve in a old-fashioned glass

Prepare

  1. 1 Select and pre-chill an OLD-FASHIONED GLASS.
  2. 2 Prepare garnish of lemon zest twist and rosemary sprig.

Method

  1. 3 De-stalk rosemary sprig and MUDDLE the leaves with bourbon in base of shaker.
  2. 4 Add other ingredients and SHAKE with ice.
  3. 5 STRAIN into ice-filled glass.

Garnish

  1. 6 EXPRESS lemon zest twist over the cocktail and discard.
  2. 7 Garnish with a rosemary sprig.

Flavour profile

History

This rosemary, ginger, lemon, and honey infused bourbon cocktail, shaken and served on-the-rocks, will appeal to fans of the Penicillin Cocktail.

Adapted from a 2015 recipe by Liam Baer at Fish and Meat in Hong Kong, with thanks to Kshitiz Gurung at Stockton, Hong Kong for sharing it. The drink is named after the honey badger, an animal native to Africa, Southwest Asia, and the Indian subcontinent, which is zoologically more akin to an oversized weasel or polecat than other badgers. The original preparation uses rosemary-infused bourbon and homemade ginger syrup. The rosemary-infused bourbon is made by steeping 6 fresh rosemary sprigs in a bottle of bourbon for 48 hours, with occasional shaking, before straining and rebottling. The ginger syrup is prepared by heating 1/3 cup water and ½ cup brown sugar in a saucepan until the sugar dissolves, then blending this syrup with 1 cup of peeled and chopped fresh ginger into a paste, which is then strained and bottled for refrigeration.

Created by Liam Baer